Vegetarian Pad Thai

If you can pronounce it, you can make it, it’s that easy. All you need are a few extra ingredients on top of your typical pantry items, and you’re good to go. Plus, it takes under thirty minutes from prep to finish.

Courtesy of Renee Reardin.

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Directions for: Vegetarian Pad Thai

Ingredients

1 lime

2 Tbsp canola oil

3 Tbsp soy sauce

1 Tbsp chili sauce

1 Tbsp brown sugar

1 Tbsp water

1/4-inch flat rice noodles

3 cloves garlic, chopped

2 eggs, beaten

2 carrots, peeled and shredded

8 scallions, white and green parts separated and chopped

2 cups bean sprouts

1 red bell pepper, slivered

2 Tbsp roasted salted peanuts, chopped

Directions

1. Cook the noodles as directed on the package and drain.

2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.

3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.

4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.